★Ingredients
Cake.
3 large eggs
1 package of white cake mix
1/4 cup vegetable oil
1 1/4 cups buttermilk
2/3 cup toasted chopped pecans
3 tablespoons rum
1 can shredded coconut
Frosting
1/2 cup butter
1 package cream cheese
2 teaspoons vanilla flavoring
1 packet powdered sugar
1 cup chopped roasted pecans
★Instructions
- Prepare the Cake Batter.
In a large mixing bowl, combine the white cake mix, eggs, buttermilk, and vegetable oil. Use an electric mixer to mix on medium speed for 2 minutes.
Gently fold in the shredded coconut and 2/3 cup of toasted chopped pecans.
- Bake the Cake.
- Preheat the oven to 350°F (175°C).
- Grease three cake pans and divide the batter evenly among them.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Add the Rum.
- Once the cakes are cooled, sprinkle 3 tablespoons of rum over the tops of the cakes. Let sit for 10 minutes to absorb.
- Prepare the Frosting.
- In a bowl, beat together the cream cheese and butter on medium speed until smooth.
- Gradually add powdered sugar and continue to beat until fluffy.
- Mix in the vanilla flavoring and 1 cup of chopped roasted pecans.
- Assemble the Cake.
- Spread the cream cheese frosting on each layer, including the top and sides.
- Allow the cake to cool for at least 2 hours before slicing and serving.
Enjoy your delicious coconut-pecan rum cake!